Process of drying edible pastes.



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amma. PROCESS OF DRYING EDIBLE BASH-1S.

APPLICATION FILED MAY 1910.

Patented May 30, 1911 U era as A? nn'r FEICE.

KARL GAMMELOF CLEVELAND, OHIO, ASSIGNOR TO THE CLEVELAND MAoARoNI COMPANY, or CLEVELAND, 01110, A CORPORATION. or 01110,.

PROCESS OF DRYING,EI D IBLE PASTES.

as ore.

To all whom it may concern:

Be it known that I, KARL Gunman, a b,- jcct of the Emperor of Germany, residing at (/leveland. in the county of Cuyahoga and State of Ohio, have invented a certain new and useful Process of Drying Edible Pastes,

of which the following is a specification.

This invention relates to the drying of macaronic pastes, such as macaroni, spaghetti, noodles, and the like. and particularly to the drying of such products by artificial means as distinguished from the so Called naturahor Neapolitan method. f

The object of the invention is to dry macaroni "paste products without bursting or cracking the goods and without causing them to become bent and crooked.

The various other objectsof the invention will be more fully set forth in the following description of the preferred manner of carrying out the process.

It is well known that the systematic drying: of macaronic pastes presents great dithcultics, and that the manner of the drying is the chief factor in the successful manufacture of this class of goods. The product nece sarily loses a considerable percentage of its volume during the drying; process, and in so doing this class of goods is peculiarly subject todissolution, cracking and breaking. which render the product unsalable. This class of goods is extremely soft and elastic. as it. comes from the press, and usually hung in suitable lengths over sticks or poles and subjected to a .very vigorous preliminary drying, which causes the goods to become sufficiently stiti to retain its shape. According to the so-callcd natural method, the goods. after being subjected to this preliminary drying. areplaccd in the sun or in a heated room during the-day, and

are removed to a cool room during the night, where the air is comparatively quiet. During theday time the movement of the air and the heat dry off the outer portions of the goods, and during the night the meisture contained in the interior of the goods gradually works outward toward the surface. This process usually requires from four to eight days. according to atmospheric conditions. If the drying were continued without interruption by this method. the outer portions of the goods would become so dry and so stiff as to causethe goods to Specification of Letters Patent. fi flhented May 30,1911. Application filed-May 7, 1910. Serial No. 560,083.

crack and break, or-at least at w p, fai1d bend to such. an extent as 'totbeunsal'able.

In the accompanying drawing isfshiown one form of apparatus for carrying out; my improved process, in which the'goods to be dried, such as macaroni a is represented" as, being placed on a-plurality of sticks orfsupports Z) in a. suitable frame or wa e-co prising a chamber (Z. A'Wing or fly i'spiuoted to oscillate lil-"illlS chamber so as to force air through the goods; "Air is admitted to the chamber througlfi the pipe f provided with a cock gand'with a valvefi. The moist air is automatically rerhove'd from the chamber through apipe i'having 'a cock j and a valve is therein. Du'ring'oii'e'ftroke or movement of the Wing" or fly, provided hoth the cocks are open, the airwill be drawn through the pipe and expelled through the pipe 2' and ion the return movement of the wing or fly the air will be forced. around andthrough the goods. A pipe Z provided with acock m provides means for adi'nitting' steam into the chambe'i. A smaller pipe 11 connected with the chamber may be used if desired for withdrawing the air by means of .a pump in order to create a vacuum or for any other suitable purpose.

According to my process the goods after being out to suitable lengths are hung over sticks or poles, or placed in trays, and are then placed in any suitable drying chamber withoutany preliminary drying whatever. A current of air is then forced around the goods while the same are on the poles. sticks or trays, which may be supported in any suitable manner. Thisktir is constantly changed, and is keptat a suitable temperature depending somewhat on the stage of the drying operation. 1.5 soon as the goods begin to bend or warp it is evidence that the outer portion of the goods are becoming too hard. and that all the moisture has been removed from the outerportions that is pracon the goods and which will soften the exterior. As soon as a small quantity of moisture has collected on the exterior and the goods have come straight. and the tendency Instead of waiting until waiipiiig and/bending has disappeared, the supply ofqsteam or water vapor is discontinued and the goods are again subjected drying a'CtIOD oi 8 current of air be heated to a temperature someiflhat higher than the temperature first emloyed, depending upon the stage of the Sofllo'ng as the air is well moistened an danger" of-- bursting or cracking of the goods will not occur, and at the same time the dryin'gcan be continued with such moistened air, provided it is kept in motion.

Whenever the goods begin tobend or crack, however, .1t may be considered an indication thatinore moisture is necessary, andsteam i or vapor is again admitted. Thereupon the moist. air is again-circulated until the goods hre'entirely dry. .By means of this process the temperature at which the drying process 5 may be continued is much higher than any heretofore known, as the temperature may be carried as high as 100 F. without imf'pairing thequallty or characteristics of the goods.

Consequently the time required for drying is very much shorter, and instead of four to eight days, as required by the soic'alled natural method, the goods may be :dried, according to my improved process, in

from 6 to 24 hours? depending. upon the thickness ofthe goods. All the desirable characteristicsof the goods with respect to ,color and taste are preserved, and the quality ofthe goods is greatly improved.

I claim as my'- invention: 1. The process of drying edible; pastes, which consists in placing the goods over suitable supports so as to remain pendent therefrom, removing the moisture from the outer portion of the goods until same begin to bend, then supplying vapor to said goods to deposit a layer of moisture over the same to restore the goods to their original shape, and then drying said goods by subjecting the same to the action of dry air.

2. The process of drying edible pastes, which consists in placing the goods over suitable supports so as to remain pendent therefrom, subjecting said goods to the actlon of a current of air to remove the aims-- a air to remove the moisture therefrom, subjecting said goods to-the action of steam to supply moist-ureto said outer portion, and

then subjecting the goods to the action of a drying current of'air. I

This specification witnessed this 9th day of April, A. D., 1910. i KARL GAMMEL.

v Signed in the presenceof SIDONIA FRIED,

N. A, SMITH. 

